Tagliatelle alla Bolognese with Chicken Sausage
Hearty Bolognese with tagliatelle pasta and chicken sausage.
- Prep Time: 30 minutes
- Cook Time: 2 1/2 hours
- Total Time: 3 hours
- Yield: 6
Ingredients
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1 lb of chicken Italian sausage
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2 tbsp Extra virgin olive oil
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4 oz pancetta
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1 large carrot, peeled
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2 celery stalks
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1 red onion
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3 cloves fresh garlic, crushed
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1/2 cup white wine
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1/3 cup tomato paste
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3 cups low sodium chicken stock, separated
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1/4 tsp crushed red pepper flakes
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1 cup half-and-half or 1/2 cup heavy cream
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1 bay leaf (or 2–3 fresh sage leaves)
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1/8 tsp nutmeg
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1/2 cup grated or shredded parmesan plus extra for garnish
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1 lb pappardelle, rigatoni, tagliatelle, or egg noodle
1 cup peas, optional*
Instructions
- In a Dutch oven, heat olive oil over medium heat.
- Add ground chicken sausage and break it apart. Cook until it’s just under golden brown and set aside.
- Dice bacon or pancetta into small pieces and cook over medium heat for about 10 minutes until just before it's crispy. If you’re using pre-cubed pancetta, add directly to the Dutch oven.
- While the bacon or pancetta cooks, pulse chop the carrot, onion, and celery in a food processor to make the Mirepoix. Or, use a 10 oz bag of prepared Mirepoix.
- Once the pancetta is cooked, add the Mirepoix to the pot and cook until soft, about 10-15 minutes.
- While the mirepoix is sautéing, add the chicken sausage to the food processor and pulse until finely ground.
- Add chicken sausage to the Dutch oven and increase heat to medium-high
- Add the white wine and crushed garlic and stir for 10 minutes, scraping the bottom of the pan.
- Stir in tomato paste and cook until the wine is mostly reduced.
- Add 2 cups of the chicken stock along with crushed red pepper flakes.
- Reduce the heat to low and add half-and-half, bay leaf, and nutmeg.
- Let sauce simmer on low for 2 ½ to 3 hours, stirring often. If the sauce becomes too dense, add ¼ cup of broth at a time until it reaches the desired consistency which should be thick, creamy, but allow for the pasta to absorb some of the liquid.
- Bring a large pot of water (6 quarts of salted water) to a boil. Cook pasta al dente or for 2 minutes less than the suggested cooking time.
- Remove the bay leaf and add parmesan. If using peas, add them to the sauce now.
- Transfer the cooked tagliatelle or pasta to the Dutch oven and stir well.
- Serve immediately and top with a spoonful of parmesan.
Find it online: https://fedandfancy.com/tagliatelle-alla-bolognese/